Organic White Basmati Biryani

3-4 Persons


Love and good quality basmati rice is the key to a fantastic BIRYANI . The quality of the rice you use is very important. Here we have used Truefarm Organic White Basmati Rice.

If you dig deeper into the recipe, there is lots going in there, the presence of all the spices, the rice cooked to the right doneness, the vegetables and the saffron they all play their roles into the making.

This is not a complicated recipe. However, if you are a newbie in the kitchen, you might take a couple of trials to get it right. Remember love is the ingredient in the making of a good biryani.

We cook assorted vegetables in a spicy masala and we cook organic basmati rice separately. Then laying both in alternate layers, and keeping dum to give you a final dish.


  • For Rice:
  • 2 cups Trurfarm Organic White Basmati rice soaked for 30 minutes
  • 2 bay leaf / tej patta
  • 1-inch cinnamon stick
  • 5-6 cloves
  • 2 cardamoms
  • 1-star anise
  • Few black peppers
  • Truefarm Himalayan Pink Salt to taste
  • 2 tsp ghee
  • For biryani gravy:
  • 2 tbsp oil
  • 2 tbsp of ghee
  • 1 bay leaf / tej patta
  • 2-inch cinnamon stick
  • 2 -3 cloves
  • 1-star anise
  • 1 tsp shahi jeera
  • 2 cardamom
  • 1 onion finely chopped
  • 1 tsp ginger-garlic paste
  • 2 cups mixed vegetable carrot, gobi, peas, potato, beans, chopped
  • 1 cup curd/yogurt
  • 1 tsp Kashmiri red chilli powder
  • ½ tsp Truefarm Organic turmeric / haldi
  • 2 tsp biryani masala powder
  • Truefarm Himalayan Pink Salt to taste
  • 2 tsp fresh coriander-mint chopped
  • 1 cup water
  • 1 cup cubed cottage cheese (paneer)
  • To Arrange:
  • 1/4th cup mint/pudina chopped
  • 1/4th cup coriander chopped
  • 1 tbsp ghee
  • ½ cup fried onions
  • ¼ cup saffron water
  • pinch of biryani masala powder
  • wheat dough to seal


Wash and soak rice for at least 30 minutes. In a heavy bottom, pan add ghee, and the spices and cook for a minute or so till they turn fragrant, on a medium flame. Add water to the spices, bring the water to boil and add the soaked rice. Cook until three-fourth done. Set aside.

For the vegetables:

Heat a non-stick pan. Add the spices starts to turn fragrant add the chopped onions and ginger garlic paste, cook on the medium flame, till cooked.

Be careful and don’t burn the onions, and cook on the medium to low flame till they turn light golden. Add the vegetables and cook for another 3-4 minutes.

Add the yoghurt, Kashmiri red chilli powder, turmeric, biryani masala powder, salt, coriander-mint leaves chopped and 1 cup water. Cover and cook the vegetables on a medium flame till three- fourth done.

To arrange:

Firstly, in a thick flat bottomed deep vessel spread in a layer of prepared biryani vegetables.  Further, add a layer of cooked rice. Spread chopped mint, coriander, fried onions and saffron water. Add another layer of biryani vegetables. Repeat layering with cooked rice, saffron water, fried onions and a sprinkle of biryani masala.

Top with a tbsp of ghee, mint and coriander. Close and seal with dough. Simmer for 15 minutes on a low flame. And it’s best if you keep an iron skillet on the flame and biryani pot on the top for dum.

Serve hot and enjoy!

Blog- Organic White Basmati Biryani